Judy Howle
Los Barrios Carne Guisada
Los Barrios Mexican Restaurant
2 pounds top sirloin, cut into 1- inch cubes
1 tablespoon salt, or to taste
1/2 tablespoon pepper
1/2 tablespoon granulated garlic
1 tablespoon oil
1 medium onion, chopped
1 bell pepper, chopped
2 tomatoes, diced
2 medium potatoes, cut into about 3/4-inch cubes
1/2 cup tomato sauce
Flour tortillas
Salsa
Heat a large, heavy, deep pan over medium heat, add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through. Serve with fresh flour tortillas and salsa, if desired.
Makes about 6 servings.
Carriage House Kitchen Cornbread Quiche
The Carriage House Kitchen
1 pound lean ground beef (or lean ground turkey)
1 large onion, chopped
3/4 teaspoon salt
Dash of cinnamon
Dash of white pepper
1 1/2 cups yellow cornmeal, plus extra for dusting pan
2 eggs, well beaten (or 4 egg whites)
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (16-ounce) cans cream style corn
1 cup buttermilk
3/4 pound Cheddar cheese, grated (or low-fat or non-fat cheese - but use a little more)
1 small can green chiles, drained and chopped
8-10 slices bacon, cooked and crumbled (or turkey bacon)
1 green, yellow or red bell pepper, sliced into rings (Vervais prefers red)
Cilantro leaves, to taste (to bake into quiche and to garnish)
Sour cream (or low-fat or non-fat sour cream)
Brown meat with onion, salt, cinnamon and pepper until well done. Drain excess grease and set meat aside in a bowl. In another bowl, combine cornmeal, eggs, baking soda, salt, corn, buttermilk and cheese. Mix well with a fork to remove lumps.
Preheat oven to 350 degrees. Thoroughly grease (or spray with no-stick cooking spray) bottom and sides of a large (11-inch) cast- iron skillet. Coat the bottom and sides with cornmeal, then shake out excess. Pour half the batter into the skillet. Spoon meat and onion mixture evenly over the batter.
